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Beef Scallop

A casserole of diced roast beef, potatoes, eggs, onion, mustard, and gravy baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Scallop

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the potatoes

  1. Peel and dice the potatoes.

  2. Soak the potatoes in cold water for 30 minutes.

  3. Drain the potatoes.

  4. Cover the potatoes with boiling salted water.

  5. Stew gently for 10 minutes.

  6. Drain the water.

Make the filling

  1. Add the gravy and chopped beef.

  2. Cook slowly for 10 minutes.

  3. Transfer the mixture to a bowl.

  4. Beat in the eggs, onion, salt, pepper, and mustard.

Bake and serve

  1. Pour into a greased bake-dish.

  2. Sprinkle crumbs on top.

  3. Bake covered at 350°F (175°C) for 30 minutes.

  4. Uncover and brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Roast beef
Provides the main meaty body of the dish, bound into the custard.
Potatoes
Add starchy bulk and a soft, tender texture to the mixture.
Eggs
Bind the mixture and set during baking so it holds together when sliced.
Gravy or stock
Adds moisture and savoury flavour to the beef and potato mixture.

The step that matters

Bake covered, then uncover to brown. Baking covered first lets the eggs set gently and keeps the mixture moist. Uncovering at the end lets the surface brown, so the timing of the uncovering matters.

Swap the mustard

How well each one fits the dish's main ingredients (beef, potato, egg, pepper, onion):

  1. Chivefits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Mustardthe original

Fit is the average pairing score against beef, potato, egg, pepper, onion. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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